# What You Need:
→ Meats
01 - 1 meaty ham bone or 2 cups diced cooked ham
→ Legumes
02 - 1 pound dried split peas, rinsed and sorted
→ Vegetables
03 - 1 large onion, diced
04 - 2 carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 2 cloves garlic, minced
07 - 1 bay leaf
→ Liquids
08 - 8 cups low-sodium chicken or vegetable broth
09 - 2 cups water
→ Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon freshly ground black pepper
12 - Salt to taste
# How To Make It:
01 - In a large stockpot or Dutch oven, heat a splash of oil over medium heat. Add diced onion, carrots, and celery. Cook, stirring frequently, for 5-6 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add split peas, ham bone or diced ham, bay leaf, thyme, broth, and water. Stir thoroughly to combine all ingredients.
04 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
05 - Remove lid and continue simmering for 20-30 minutes until split peas are completely tender and soup reaches desired thickness.
06 - Discard bay leaf and remove ham bone. If using bone, pick off any meat, chop it finely, and return to pot.
07 - Season with black pepper and salt to taste. For creamier texture, partially mash peas with spoon or use immersion blender for smoother consistency.
08 - Ladle soup into bowls and serve hot. Garnish with fresh herbs if desired.
